I do not add bread to my Gazpacho recipe, preferring to add croutons when serving. And I often pour it in a jug or bottle and place it in the fridge for a refreshing drink.. You need a blender and a sieve for this.
This recipe serves 4.
1kg ripe tomatoes, quartered
1 small cucumber
1 green pepper, coarsely chopped
1/2 small red onion, quartered
1 clove of garlic, peeled and roughly chopped
3 tbsp olive oil
1-2 tbsp white wine vinegar (tarragon flavoured)
1 tsp sea salt and freshly-milled black pepper
a few slices of stale bread or half a stale baguette
Garnish: croûtons, small dice of tomato, cucumber and green pepper (and onion if you wish), as well as a drizzle of olive oil.
Keep aside 1 tomato and a small piece of the cucumber and pepper… Combine the rest of the ingredients in a blender and whiz until the soup is smooth (2-3 minutes). Taste and season with a tablespoon of tarragon vinegar, salt and pepper. Strain through a sieve (with the help of a wooden spoon) and refrigerate for at least 4 hours.
Chop the reserved tomato, cucumber and pepper into tiny dice – this will be your garnish. To make the croûtons, dice the bread and fry in olive oil until crisp and golden. Serve in bowls with the garnish on the side.